The Rez Grill Chef Pairing Dinner with The Ravenous Pig

Wednesday, December 12, 2018
In 2011, I decided to make the move from Daytona Beach to Tampa. I found a job, which I thought was going to be temporary (7+ years later not the case at all) and over the first six months while my relocation was in process, I split time between our Orlando and Tampa offices. My first day on the job, my bosses took me for lunch at The Ravenous Pig. This was back when I lived the life of only knowing chain restaurants. The Pig quickly became my favorite Orlando restaurant and I still try to dine there whenever in town.

Why am I sharing this piece of history with you? Fast forward to December 2018. I was invited to a Chef's pairing dinner at The Rez GrillSeminole Hard Rock Tampa featuring the talented Frank Anderson, head of Culinary at Seminole Hard Rock Tampa and James Petrakis, Chef-Owner of The Ravenous Pig. This dinner featured 6 courses, 3 created by each Chef, all with a pork themed. All 6 courses were paired with wine or a cocktail.

To say I was excited for this dinner is an understatement.  Ever since Chef Frank came on board to Seminole Hard Rock Tampa, I have been very impressed. I have said it once before, and will say it again - he is doing amazing things not only for Hard Rock, but also for Tampa's thriving culinary scene. The price for this pairing was $99 a person. For 6 courses prepared by some of the best Chef's in Florida, all paired with drinks - that's a GREAT deal! Here's a recap of the amazing dinner we had at Seminole Hard Rock Tampa.

FIRST COURSE:
Stracciatella Cheese | Benton’s country ham, burnt honey, pistachio powder, Rez Grill
If I can say one thing and one thing only about this dish - Dear Chef Frank, please for the love of god put this on Rez permanent menu.

SECOND COURSE:
Tete De Cochon Brulee | Beets, Joyce’s mustard, shallot, frisée, Ravenous Pig
Ironically my first meal at Ravenous Pig was a salad called the Farmer. This popular salad is changed seasonally and during that trip was the first time I was introduced to frisée.

THIRD COURSE:

Braised Pork Agnolotti | Lemon brown butter, Parmesan, sage, Rez Grill
When I first saw the menu, this was the dish I was most looking forward to, and it did not disappoint. Seriously wishing I had a plate full of those pillows.

FOURTH COURSE:
Roasted Palmetto Creek Pork Loin | Gnocchi, pumpkin, apple butter Ravenous Pig
This dish was incredible. I loved every part about it!

FIFTH COURSE:
Frito Pie | pork chili, dirty cheese, pickled jalapeño, cilantro, Rez Grill
Oh Frito Pie! You had me at hello. I actually have served a dish similar to this at an event. I love the fun play on the amazing chili, using the Frito bag as a serving component.

SIXTH COURSE:
Tahini Tres Leches | Cardamom cake, grapefruit, larded toffee, chai meringue, Ravenous Pig
This was such a unique twist on Tres Leches and had so many flavors creating magic that you would never think worked well together.

The Chef's telling guests what to expect from the evening.

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Special thanks to Seminole Hard Rock Tampa for hosting us at Social Hour. As always, all opinions are my own.

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Hot Buttered Apple Cider Recipe

Saturday, December 1, 2018
Growing up, my Dad would make homemade apple cider. It's my go to when I feel a cold coming on, nothing is more comforting than a warm glass of apple cider! We never bought store bought and it's very easy to make.

I recently received a case of delicious Envy Apples. If you haven't tried these apples yet, I strongly encourage you to do so. Envy Apples were born using natural plant-breeding methods, crossing are a cross of Braeburn with Royal Gala apples. They are slow to brown once cut and are free from GMO's. They are one of the sweeter apples I have tried and have a truly great flavor.

When I opened the case of apples, I instantly knew I wanted to make my Dad's homemade apple cider. While making it, I had a sudden craving for hot buttered rum. Hot buttered rum is made with apple cider and you can make this warm comforting drink with or without rum.  My husband was stunned that I made this drink from scratch.

Hot Buttered Apple Cider
Ingredients
½ gallon homemade apple cider (recipe below)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup unsalted butter
Cinnamon sticks & apple slices for garnish
Spiked option – add 1 shot of rum per 8oz cider

Directions
1. If you are making this right after you made the cider, use the same pot and the cider should already be simmering. You will need to measure out ½ gallon (8 cups) from what you made. Otherwise, bring 8 cups of cider to a simmer in a large stockpot
2. Add butter, cinnamon, nutmeg
3. Stir until all the butter is melted and continue to simmer while frequently stirring for 5-10 minutes 4. Taste to see if you need to add additional sweetener (brown sugar or whole cane sugar will work, I add a tablespoon at a time until desired sweet level has been reached)
5. Pour 8oz into a cup and add a whole cinnamon stick and apple slice for garnish
* If you want to make this hot buttered rum, add 1 shot of spiced rum for every 8oz

Homemade Apple Cider
Ingredients:
12 medium Envy Apples, cored and quartered
2 oranges, quartered (leave the skin on)
4 whole cinnamon sticks
1 tablespoon whole cloves
16 cups Filtered water
1/2 cup brown sugar

Directions
1. Add apples, oranges and spices into a large stockpot
2. Turn to high heat until you reach a simmer. Reduce to medium low and cover for 2 hours
3. Mash the apples and oranges using a wooden spoon against the side of the pot to release flavor. Let simmer for another 30 minutes.
4. Strain the juice 3 times into a pitcher, removing solids and pulp (I used a cheesecloth)
5. Add brown sugar to the pitcher with the strained juice

Envy Apples Event in Tampa!
I will be one of a few select Tampa bloggers at a Envy Apples Publix Aprons Cooking School at the Shoppes of Citrus Park and we will be showcasing our recipes. The free event is from 5:30 -7:30 p.m., Wednesday, Dec 5. All guests at the event will be treated to free samples of Envy apples. Guests will receive copies of the recipes, and a gift bag of holiday surprises (while supplies last)

Aprons Cooking School is located on the second floor of the Publix store - Shoppes at Citrus Park, 7835 Gunn Hwy in Tampa. The phone number is (813) 926-6664. The event is free and open to the public. Reservations are not required.

Envy Apples $200 Williams Sonoma Giveaway
Envy Apples wants to teach you how to create the perfect Charcuterie board. Now through 12/31, you can enter to win one of fifteen $200 gift certificates to Williams Sonoma and a case of Envy Apples! After you enter the contest, you will receive a free download for a step-by-step guide helping you create the perfect spread.  Click here to enter!

This post was sponsored by Envy Apples through my partnership with Tampa Bay Bloggers.
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